Comparison of freshness prediction method for salmon fillet during different storage temperatures

文献类型： 外文期刊

第一作者： Jia, Zhixin

作者： Jia, Zhixin;Shi, Ce;Zhang, Jiaran;Ji, Zengtao;Jia, Zhixin;Shi, Ce;Zhang, Jiaran;Ji, Zengtao;Jia, Zhixin;Shi, Ce;Zhang, Jiaran;Ji, Zengtao

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关键词： salmon fillets; freshness predict; radial basis function neural network; support vector regression; Arrhenius model; cold chain

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

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收录情况： SCI

摘要： BACKGROUND Many new forecasting models have been applied to fish freshness prediction like support vector regression (SVR) and radial basis function neural network (RBFNN). In this study, RBFNN, SVR, and Arrhenius models were established and compared for predicting and evaluating the quality of salmon fillets during storage at different temperatures, based on thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), total viable counts (TVCs), K value, and sensory assessment (SA). RESULTS The TBA, TVB-N, TVC, and K values increased during storage whereas SA decreased. Residuals of the three models are random and irregular, indicating that these models were suitable for predicting the freshness of salmon fillets. The RBFNN predicted quality of salmon fillets stored at different temperatures with relative errors all within +/- 5% (except for the TVC value at day 6). Relative errors of the SVR model for predicting TVB-N and K value were within 10%, while the relative errors of the Arrhenius model fluctuated greatly (ranging from +/- 0.46 to +/- 38.29%) and most of it exceeded 10%. RBFNN model had the best predictive performance by comparing the residual and relative errors of the three models. CONCLUSION RBFNN is a promising method for predicting the freshness of salmon fillets stored at -2 to 10 degrees C in the cold chain. (c) 2021 Society of Chemical Industry

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